Cookie Butter Recipe
This cookie butter spread is so tasty, it’s almost sinful. Spread the cookie butter recipe on crepes, use as a dip for fruit, or eat it right off the spoon.
Overview
Total time: 50 S
Servings: 10
Calories: 100
Ingredients
- 1 1/2 tbsp. coconut oil
- 2 tbsp. cashews roasted
- 2 tbsp. brown sugar
- 1 1/2 cups cookies halved (Biscoff, ginger snap, graham crackers, etc.)
Nutritional Information
- Serving Size: 1 tbsp.
- Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 60mg
- Carbohydrates: 12g
- Fiber: 0g
- Sugar: 4g
- Protein: 1g
Instructions
- Add all ingredients to Twister jar in order listed and place Twister lid on jar. Hold Twister lid with one hand, and with other hand select a Medium High speed.
- Blend for 15 seconds for a chunky texture or 30 seconds for a smooth, spreadable texture. Turn the Twister lid counter-clockwise during blending.
Notes
To make this in the WildSide+ jar, triple the recipe. While blending, you'll probably need to stop several times and scrape the walls of the jar back down to the blade.
We’re glad you tried it and liked it! The graham crackers are good but the Biscoff cookies are even better. :)
See our comment above to make it in the WildSide jar (same thing applies to the FourSide jar)!
Okay. Thank you. Now being someone relatively new to using my Blendtec and mostly only using it for smoothies and whole juice, which setting would I want to use when making something like this?
I am so tired of being good ! Only healthy things pass my lips! These ingredients are so bad (except the coconut oil) I might just say :" To he.. with it" and have some of it!! Viva la dolce vita! LOL.
Cashews of course are not bad either!
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